gluten free vegan pumpkin bars
SERVES: 12-15
pumpkin cake
  • 1 3/4 cups Sarah's gluten free flour blend
  • 1/2 cup cane sugar
  • 1/4 cup brown sugar or coconut sugar
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 1/2 cup pumpkin puree
  • 1/2 cup unsweetened almond milk or coconut milk beverage
  • 1/3 cup grape seed or sunflower seed oil
  • 1/4 cup pure maple syrup
  • 3 tablespoons water
  • 1 tablespoon white vinegar
  • 1 teaspoon pure vanilla extract
dairy free cream cheese frosting
  • 1/2 cup non-hydrogenated shortening
  • 1/3 cup dairy free cream cheese {such as Miyoko's}
  • 3 cups powdered sugar, sifted
  • 1-2 tablespoons unsweetened almond milk or coconut milk
  • 1 teaspoon pure vanilla extract
  • cinnamon for sprinkling
  1. Preheat oven to 350 degrees. Prepare 9x13-inch baking pan by spraying with nonstick cooking spray.
  2. Whisk together flour, sugar, brown sugar, cinnamon, ginger, nutmeg, baking powder, baking soda and salt in large mixing bowl. Set aside.
  3. In separate bowl, stir together pumpkin puree, almond milk, oil, maple syrup, water, vinegar and vanilla. Pour over flour mixture and mix until batter is fully combined and smooth.
  4. Spread batter into prepared baking pan. Bake for 25-27 minutes or until toothpick inserted in center comes out clean.
  5. Leave cake in pan and allow to cool completely.
  6. To make cream cheese frosting, beat together shortening and dairy free cream cheese for 1 minute in large bowl of standing mixer. Add sifted powdered sugar, 1 tablespoon almond milk and vanilla. Beat until light and creamy, adding additional milk if needed.
  7. Spread cream cheese frosting over cooled pumpkin cake. Sprinkle on a little cinnamon, if desired. Slice and serve.
Recipe by Sarah Bakes Gluten Free at